Camellia sinensis, is a species in the Theaceae family, an evergreen shrub or small tree that can grow up to 15 meters in height in its natural habitat but is usually pruned to 1–2 meters for cultivation. The leaves are oblong, dark green, glossy, and typically 4–15 cm long and 2–5 cm wide with serrated margins. The plant also produces small, white flowers with yellow centers, about 2–4 cm in diameter, typically solitary or in pairs. The fruit is a small, globular capsule containing 1–3 seeds.

There are several varieties of Camellia sinensis. The most widely known are Camellia sinensis var. sinensis and Camellia sinensis var. assamica. The former is native to the southern Chinese highlands, growing at altitudes of up to 2,500 meters. This variety thrives in cooler climates and is commonly used to produce green and white teas. It typically grows as a shrub and produces smaller leaves covered with white trichomes on the underside. The latter variety, Camellia sinensis var. assamica, originates from the lowland regions of southern China, parts of Vietnam, Myanmar, Laos and Thailand and Assam, India, and Assam, India. It prefers warmer tropical climates and is commonly used to produce black and pu'er teas. This variety has larger leaves and a hairy underside, and the plant grows more like a tree, reaching heights up to 18 meters.

Another lesser-known variety is Camellia sinensis var. dehungensis, which originates from the Yunnan province of China. This variety is distinguished by its unique features, including larger leaves and distinct fruiting characteristics, setting it apart from other tea varieties with its remarkable botanical traits.

The different varieties of Camellia sinensis have evolved due to a combination of geographical, climatic, and ecological factors, as well as the long history of cultivation and selective breeding by humans. These factors have contributed to the plant's ability to adapt to diverse environments, resulting in distinct varieties that cater to different growing conditions and produce a range of tea flavors.

Camellia sinensis is native to regions with varied climates, ranging from the cooler, elevated areas of southern China to the warmer lowlands of Assam in India. Over time, the plant adapted to these different environments, leading to the development of separate varieties with specific traits that help them thrive in those regions.

Var. sinensis thrives in cooler, temperate climates, particularly at higher altitudes, and has smaller leaves that are well-suited to environments with moderate temperatures and occasional frost. This variety is typically cultivated for green and white teas.

Var. assamica, on the other hand, is adapted to the warmer, tropical lowlands of Assam and other parts of Southeast Asia. It has larger leaves and can grow into a taller tree, making it more suited to the heat and humidity of these regions. This variety is often used for black and pu-erh teas.

Tea plants are highly sensitive to environmental conditions such as temperature, rainfall, and soil composition. These factors drive the evolution of distinct varieties that are better suited to particular climates. For example, var. sinensis is more tolerant of cooler temperatures and grows best in higher elevations, while var. assamica prefers the warmer, tropical climate of the lowlands.

The differences in leaf size, shape, and overall growth habit between varieties are adaptations to these varying climates. Larger leaves, like those of var. assamica, are better suited to the warmer, more humid environment where more sunlight is available, whereas smaller leaves, as in var. sinensis, are more efficient in cooler, less direct sunlight.

Different varieties of Camellia sinensis also cater to regional and cultural preferences for tea flavor profiles. For example, the delicate and fresh flavors of var. sinensis make it more suitable for green and white teas, which are particularly popular in East Asia. Meanwhile, the robust and bold flavors of var. assamica are more fitting for the stronger black teas preferred in Western countries and India.

These preferences have further influenced the cultivation and breeding of distinct varieties to meet specific tastes and tea-drinking traditions.

Over time, natural selection has also played a role in the diversification of Camellia sinensis. The plant naturally produces seeds that may develop into genetically distinct individuals. In remote or isolated regions, this natural variation can lead to the emergence of new traits that differentiate one variety from another.

These variations are often driven by the plant’s response to its environment, including soil quality, altitude, temperature, and the presence of other plant species.

In the tea industry, cultivars (short for "cultivated varieties") are specific, genetically distinct strains of Camellia sinensis that have been selectively bred for desirable traits such as flavor, yield, disease resistance, and adaptability to different climates. Unlike wild tea plants, which grow naturally from seeds and exhibit genetic variability, cultivars are carefully developed and propagated to maintain consistency in tea production.

Each cultivar has unique characteristics that influence the taste, aroma, and texture of the tea it produces. For example, some cultivars are chosen for their ability to produce teas with floral or fruity notes. In contrast, others may be valued for their resistance to pests or ability to thrive in specific environmental conditions.

Cultivars are developed through selective breeding and vegetative propagation to ensure uniformity in tea plantations. The process typically follows the selection of Parent Plants, crossbreeding (sexual propagation), cloning, vegetative Propagation, field Testing, and Adaptation.

Tea breeders begin by identifying plants with desirable traits. These traits can include Flavor profile (e.g., floral, sweet, umami, astringent), Growth characteristics (e.g., fast-growing, drought-resistant), Leaf properties (e.g., larger leaves for black tea, smaller leaves for green tea), Environmental adaptability (e.g., resistance to cold, heat, or specific soil conditions), and Disease and pest resistance. Breeders may select from wild tea plants, existing cultivars, or hybrid plants that have already been crossbred for improved qualities.

Breeders can cross-pollinate two tea plants with complementary traits to create new cultivars. This involves Collecting pollen from one plant and transferring it to the flowers of another plant, Allowing fertilization to occur collecting the seeds that develop, and Growing the seedlings and evaluating them for several years to identify desirable traits. This method introduces genetic variation and is often used when breeders want to develop entirely new cultivars with novel characteristics. However, since seeds produce genetically unique offspring, the process requires extensive selection and testing before establishing a stable cultivar.

Once a tea plant with ideal traits has been identified, it is propagated through asexual reproduction (cloning) to maintain genetic consistency. This is done through Cuttings and Grafting. Small branches from the selected plant are cut and planted to grow into genetically identical tea bushes. A branch (scion) from the desired plant is attached to the rootstock of another tea plant to create a strong, resilient cultivar. Since cloning ensures that all plants in a tea field are genetically identical, farmers can maintain high consistency in their tea's quality, flavor, and yield.

Finally, new cultivars are grown and tested for several years in different climates and soil conditions to determine their suitability for commercial cultivation. If a cultivar proves stable, productive, and resistant to environmental challenges, it may be officially registered and released for widespread planting.

Consistency in flavor and quality is a key benefit of cultivating specific tea varieties, enabling farmers to produce tea with a reliable taste and aroma. These carefully selected cultivars are also better suited to adapt to various climates and soil conditions, enhancing the resilience of tea plants. By optimizing for higher yields, cultivars contribute to economic stability, ensuring a steady and dependable tea supply. Additionally, breeding cultivars with inherent resistance to pests and diseases reduce reliance on pesticides, promoting more sustainable farming practices. Moreover, developing new cultivars opens the door to innovation in tea production, allowing for the exploration of unique flavors and advanced processing techniques.

Longjing #43 – The most famous cultivar for Longjing (Dragon Well) green tea, known for its smooth, sweet flavor and early harvest potential.

Qunti Zhong – A traditional Longjing variety with a more complex and nutty flavor.

Anji Bai Cha – A rare green tea cultivar with naturally high L-theanine, giving it a sweet, umami-rich taste.

Fuding Dabai – The main cultivar for Fuding white teas, such as Bai Hao Yin Zhen (Silver Needle).

Zhenghe Dabai – Another key white tea cultivar from Fujian, producing teas with a slightly bolder taste.

Shidacha – The key cultivar for Huangshan Maofeng green tea.

Keemun Zhu Ye Zhong – The main cultivar for Keemun black tea, known for its orchid fragrance.

Huangshan Xiaoye Zhong – Used in various green teas from Huangshan.

Lu Shan Yun Wu – A cultivar used for Lushan Cloud Mist Tea, a famous mist-grown green tea.

Anxi County, in Fujian Province, China, is one of the world's most famous tea-growing regions. It is best known for producing Tie Guan Yin, one of the most prestigious and aromatic wulong teas. However, Anxi is also home to many other unique tea cultivars, each contributing to the region's diverse and evolving tea industry. Anxi’s tea cultivars are primarily used for semi-oxidized wulong tea production, but some have recently been adapted for green and black tea. The region’s high mountains, misty climate, and rich, mineral-laden soil make it ideal for cultivating teas with intense aroma, complex flavors, and long-lasting sweetness.

Tie Guan Yin - First discovered in Anxi’s Xianghua Township (祥华乡) during the Qing Dynasty (~1725–1735). Nutty, caramelized, deep and warming. Thick, curled dark green leaves with a slight metallic sheen. Floral, buttery, creamy, and fresh.

Ben Shan - Native to Anxi. Often blended with Tie Guan Yin to create more affordable versions. Light floral and sweet, with a softer taste than Tie Guan Yin.

Mao Xie - Named after the tiny white hairs on its leaves. Grows quickly and is highly productive, making it a common commercial tea. Mellow, slightly creamy with floral and fruity notes.

Huang Jin Gui - Anxi, named for its bright yellow-green leaves and osmanthus-like fragrance. Considered one of the four great Anxi oolongs, along with Tie Guan Yin, Ben Shan, and Mao Xie. Strong, sweet floral fragrance with a honey-like taste.

There are some modern and improved cultivars that are developed through breeding programs to enhance yield, flavor, and resistance to disease.

Mei Zhan - Used in both oolong and black tea production. Rich, fruity, and floral with a slightly spicy note.

Jin Guan Yin - made by crossbreeding of Tie Guan Yin × Huang Jin Gui. Retains the floral intensity of Tie Guan Yin with the sweet smoothness of Huang Jin Gui. Developed for better resilience and productivity.

Rui Xiang - A newer cultivar, gaining popularity for its strong aroma. Highly fragrant, floral, with a smooth and mellow body.

The Wuyi Mountains in Fujian Province are one of the most significant tea-growing regions in China, particularly famous for their rock wulong and black teas. The region’s unique mineral-rich soil and misty, mountainous environment contribute to the characteristic rocky, roasted, and complex floral flavors of its teas. Wuyi tea cultivars are diverse, ranging from traditional, ancient varieties to newly developed ones.

Da Hong Pao - The most legendary and expensive Wuyi oolong. Originally from ancient mother trees, but now cultivated through clonal propagation. Rich, floral, and mineral-heavy with a deep roasted aroma. The original mother trees are over 350 years old and are no longer harvested. Most Da Hong Pao today is made from grafted cultivars like Qi Dan and Bei Dou.

Shui Jin Gui - Known for its strong mineral taste and deep, persistent sweetness. Smooth, thick mouthfeel with caramelized, nutty, and floral notes. Grows at lower altitudes but maintains excellent quality.

Tie Luo Han - One of the oldest Wuyi oolong cultivars, possibly dating back over 1,000 years. Bold, strong body with earthy, woody, and roasted fruit notes. Often produces a stronger, more robust tea compared to other Yancha.

Bai Ji Guan - Named after its light-colored leaves, which turn golden instead of dark green. Lighter, smoother, and more floral than other Yancha. One of the most delicate Wuyi teas, requiring expert processing.

Shui Xian - One of the oldest and most widely grown Wuyi cultivars. Floral, sweet, and smooth with hints of honey and minerals. A favorite for both oolong and aged teas due to its aging potential. The exact origins of Shui Xian are somewhat debated, but historical records suggest that the cultivar likely originated in Fujian Province, with early cultivation dating back at least several centuries.

Hui Yuan Keng Lao Cong Shui Xian - A rare, high-quality "Old Bush" Shui Xian cultivar from the best Wuyi terroirs. Extremely smooth, aged, and deep mineral complexity. More expensive due to the old trees used for production.

Qi Dan - A primary Da Hong Pao cultivar, often used in commercial production. Sweet, smooth, and balanced with floral and roasted notes.

Bei Dou - Another primary Da Hong Pao cultivar, said to be a direct descendant of the original mother trees. Similar to Qi Dan but with a more pronounced mineral character.

Rou Gui - One of the most widely cultivated Wuyi Yancha cultivars. Intense cinnamon and spice aroma with deep roasted notes. Popular for its bold and warming qualities.

Jin Mu Dan - A hybrid cultivar with complex fruity and floral notes. Rich, smooth, and slightly creamy. Popular for modern high-end Yancha.

Fo Shou - Originally from Anxi, but now grown in Wuyi. Bright citrus and floral aroma with a balanced, slightly thick body.

Huang Mei Gui - A newer cultivar with a more delicate, floral profile. Refreshing floral and honey notes with a lighter roast. Less common but gaining popularity for its elegance.

Check out our collection of authentic Yan Cha from Wuyishan ...

Chaozhou, located in Guangdong Province, is one of China’s most important wulong tea-producing regions. It is most famous for its Dan Cong teas, originating from the Phoenix Mountains (Fenghuang Shan). Unlike Wuyi Rock Teas (Yancha) from Fujian, Phoenix Dan Cong teas are known for their fragrant, floral, and fruity profiles, often resembling the aromas of orchids, honey, citrus, and tropical fruits. Many of the tea trees in Chaozhou trace their lineage back to the Shui Xian cultivar, which was introduced from Fujian centuries ago. However, through natural selection, isolation, and traditional farming methods, distinct single-bush (Dan Cong) cultivars emerged, each with its unique flavor and aroma.

Many Phoenix Dan Cong trees are hundreds of years old, unlike plantation teas. Each tree is treated as a unique cultivar, leading to highly distinct aromas and flavors. The high mountains, misty climate, and mineral-rich soil of Phoenix Mountain contribute to the intense aromatics. Phoenix Dan Cong teas undergo careful roasting and oxidation, bringing out their signature fragrance and complex taste.
Mi Lan Xiang - One of the most popular and widely loved Phoenix Dan Cong teas. Lychee-like sweetness, orchid floral notes, honey-like aftertaste.

Song Zhong - A legendary cultivar, believed to be descended from Song Dynasty tea trees. Deep honey, fruit, and long-lasting sweet aftertaste. One of the oldest Dan Cong cultivars, highly prized.

Huang Zhi Xiang - A well-known Dan Cong with a distinctive gardenia flower fragrance. Strong gardenia scent, honey sweetness, slightly creamy mouthfeel. Often compared to high-quality Tie Guan Yin for its floral aroma.

Yu Lan Xiang - Light, refreshing, and floral like magnolia blossoms. Citrus, magnolia, and a slight cooling sensation.

Zhi Lan Xiang - Highly aromatic and elegant, known for its orchid-like scent. Orchid, honey, long sweet aftertaste.

Xing Ren Xiang - Unique nutty and roasted almond notes. Almond, marzipan, roasted nuts.

Rou Gui Xiang - Has a spiced, warming character similar to Rou Gui Yancha from Wuyi. Cinnamon, deep roasted spice.

Da Wu Ye - Known for its large leaves and rich, thick body. Floral, tropical fruit, honey.

Bai Ye - A rare cultivar with a slightly lighter leaf color. Delicate floral, refreshing, slightly citrusy.

Check out our collection of authentic Dan Cong teas from Wudong Mountain, the most prestigious Phoenix tea-growing region.

Tea was first introduced to Taiwan during the Qing Dynasty (17th–18th century) by settlers from Fujian Province, China. Many of Taiwan’s original cultivars trace their lineage back to Anxi and Wuyi tea plants, particularly cultivars like Tie Guan Yin and Wuyi varieties. Over time, selective breeding and natural adaptation led to the emergence of uniquely Taiwanese cultivars suited explicitly to Taiwan’s mountainous landscape and humid climate. Today, Taiwan Tea Research and Extension Station (TRES) continue to develop and refine new cultivars to improve flavor complexity, resilience, and productivity.

Shan Cha, or "Mountain Tea," is Taiwan’s only native tea variety, scientifically classified as Camellia formosensis (formerly considered a subspecies of Camellia sinensis). Unlike other Taiwanese tea cultivars introduced from Fujian, China, Shan Cha evolved naturally on the island and is uniquely adapted to Taiwan’s mountainous terrain. Before the arrival of Chinese tea cultivars, Taiwan’s indigenous tribes harvested and brewed this wild tea for medicinal and ceremonial purposes. During the Japanese colonial period (1895–1945), researchers identified Shan Cha as a distinct species and experimented with its cultivation. In recent decades, tea makers have revived interest in this rare variety, using it to create high-quality black tea known as Taiwan Wild Mountain Red Tea.

Qing Xin - One of the oldest and most prized Taiwanese cultivars, originating from Fujian’s Tie Guan Yin variety. The main cultivar for High Mountain Oolong (Gao Shan Cha, 高山茶), including Lishan, Alishan, and Dayuling teas.

Qing Xin Da Mao - Similar to Qing Xin, but with a slightly stronger body and more oxidation potential. Primarily grown in northern Taiwan.
Jin Xuan - Taiwan Tea Research and Extension Station (TRES No. 12). Known for Milk Oolong (Nai Xiang Oolong, 奶香乌龙). Naturally creamy, milky texture with a sweet floral note. Popular among modern tea drinkers for its smooth, buttery taste.

Cui Yu (TRES No. 13.) - Sometimes considered a lighter version of Jin Xuan. Bright floral, slightly fruity, fresh taste.

Si Ji Chun - Grows rapidly and can be harvested year-round, making it a high-yield commercial cultivar. Bright, floral, fresh.

Hong Yu (TRES No. 18.) - Known as Ruby Red Tea (Tai Cha 18), made from a cross between a wild Taiwanese tea tree and an Assam cultivar. Deep maltiness with hints of cinnamon, mint, and honey.

Hong Yun (TRES No. 21.) - A modern cultivar gaining popularity for its complex, elegant taste. Smooth, fruity, and rich, with a slightly floral undertone.

Japan’s tea industry is dominated by green tea, and its cultivars are specifically bred for high yield, umami-rich flavor, and resistance to cold climates and disease. Unlike China and Taiwan, where wulong and black teas are widely produced, Japan primarily cultivates Camellia sinensis var. sinensis for steamed green teas like Sencha, Gyokuro, and Matcha. Japanese tea cultivation has been heavily influenced by selective breeding, led by institutions such as the National Institute of Vegetable and Tea Science (NIVTS). The most famous cultivar, Yabukita, dominates over 70% of tea plantations, but many other cultivars contribute to Japan’s tea diversity.

Zairai is not a specific cultivar but a term used in Japan to describe wild or seed-grown tea plants that have been naturally propagated over generations. Unlike modern tea cultivars clonally propagated from a single plant to ensure consistency, Zairai tea plants are grown from seeds, leading to genetic diversity and a wide range of flavors. The word "Zairai" means "Indigenous" or "native," though it does not refer to a single, original variety. Instead, it represents a mixture of old tea strains introduced to Japan centuries ago and adapted to local environments. The earliest tea plants in Japan were brought from China during the Tang and Song dynasties (7th–12th centuries). These tea plants were seed-grown and adapted to different regions over time, developing unique genetic traits. Before the introduction of Yabukita and other modern cultivars, most Japanese tea was made from Zairai tea bushes. Zairai was widely cultivated until the 20th century, when farmers began replacing it with high-yield cultivars like Yabukita for commercial tea production. Today, Zairai is relatively rare but still found in traditional tea-growing regions.

Yabukita - Developed by Hikosaburo Sugiyama, officially registered in 1953. Primarily Sencha, also used for Gyokuro and Fukamushi (deep-steamed) teas. Most widely grown cultivar (70–80% of Japan’s tea fields). High yield, cold-resistant, and adaptable to various climates. Balanced umami, fresh grassy notes, slight sweetness.

Asatsuyu - Selection from native Japanese tea plants registered in 1953. Called “Natural Gyokuro” because it has a deep sweetness without shading. Rarely grown due to low disease resistance. High natural sweetness, strong umami, minimal bitterness.

Okumidori - Cross of Yabukita and an unknown cultivar registered in 1974. Late harvest makes it useful for extending the picking season. Often blended with Saemidori or Yabukita to add depth. Mild bitterness, strong umami, deeper green infusion.

Saemidori - Cross of Yabukita × Asatsuyu registered in 1990. Popular for its vivid green color and less astringency than Yabukita. Low cold resistance, making it more common in southern Japan. Extremely umami-rich, smooth, bright green liquor.

Gokou - Indigenous Kyoto cultivar. Primarily grown in Uji, Kyoto, Japan’s most prestigious Matcha region. Produces thick, rich koicha when ground into matcha powder. Deep umami, creamy texture, slight floral notes.

Uji Hikari - Often used in ceremonial-grade matcha. Limited production, mostly found in Kyoto. Silky, deep umami with a mild vegetal note.

Yutaka Midori - Selection from native Japanese tea plants. Thrives in Kagoshima, where it is harvested early in the season. Rich, bold umami with slight astringency.

Sayama Kaori - Grown in Sayama, Saitama Prefecture, where it withstands cold winters. Strong aroma ("Kaori" means fragrance), robust body.

Benifuki - Cross between Assamica and Japanese cultivars registered in 1993. Contains high catechins, making it popular for allergy relief. Malty, spicy, and slightly sweet.

Kanayamidori - Grown in Shizuoka, a major Sencha-producing region. Floral, rich umami, slight creaminess.

Japan has systematically developed cultivars suited for mechanized farming and uniform taste profiles.

Check out our Japanese Tea Collection to try one of the most exquisite japanese tea representatives as well newly developed rare cultivars.

Shan Tuyet - Shan Tuyet is a wild tea cultivar known for its hardy, resilient nature. It grows at high altitudes (typically 1,000–2,000 meters above sea level), and the leaves are typically large and covered with a fine white fuzz. Grown primarily in the mountainous regions of Northern Vietnam, such as Ha Giang, Lao Cai, and Son La. Shan Tuyet teas are famous for their floral, sweet taste with a distinctive mild bitterness and a complex aftertaste. They often have hints of vegetal, honey, and fruity notes.

Cao Bằng - Predominantly grown in the Cao Bằng province in northern Vietnam, near the border with China. Known for its clean, fresh taste with subtle floral notes. It has a light, refreshing body and a slightly astringent finish. The leaves are typically thin and tender, which gives the tea a delicate flavor. It thrives at high elevations and in areas with cool temperatures. Primarily used for green tea production, although it is also processed into black tea in some areas.

Thai Nguyen - Grown in the Thai Nguyen province, a historically famous tea-growing region in northern Vietnam. Thai Nguyen tea is often characterized by its strong, robust flavor, with a fresh, grassy taste and a slightly bitter aftertaste. Primarily used for green tea production, although black teas are also produced in the region. Thai Nguyen is a popular mass-market tea and is known for its affordability and accessible flavor. The Thai Nguyen tea cultivar is a hardy and vigorous plant, typically clonally propagated to maintain consistency in the flavor profile.

Kim Tuyen - Grown in Lam Dong and Binh Phuoc provinces in southern Vietnam. Known for its floral fragrance, fruity aroma, and sweet, mild flavor. Kim Tuyen teas tend to have a light body and smooth aftertaste. Typically used to produce high-end green tea and oolong tea. Kim Tuyen tea plants are clonally propagated and produce tender, delicate leaves that are ideal for artisan tea production.

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India is one of the largest and most significant tea producers in the world, known for its diverse range of tea cultivars that span green, black, white, and oolong teas. Indian tea cultivars have evolved over centuries, influenced by the country's rich geography, climate, and cultivation practices. Each tea-growing region in India is associated with distinct cultivars, each contributing unique flavors and aromas to the world’s tea market.

Camellia sinensis var. assamica - This variety of tea plant is larger and more robust than the common Camellia sinensis used in other regions. It has larger leaves and is particularly suited to lowland environments. Assam tea cultivars are known for their strong, malty, and bold flavor with a rich, full-bodied taste. They also have hints of cocoa, honey, and a mild astringency. Predominantly used for black tea, Assam is the base for many breakfast blends, such as English Breakfast and Irish Breakfast.

Camellia assamica var. assamica (Wild Assam) - This wild variety is used in the production of natural, organic teas and is known for its full-bodied, earthy flavor. Primarily used for black tea production.

TV-1 (Tea Variety 1) - This cultivar is known for producing high-quality black teas with a rich, malty flavor. It is highly resistant to pests and diseases, making it a preferred choice for commercial tea plantations. Mainly used for black tea production, including Assam CTC (Crush, Tear, Curl) teas.

Clone 31 (Assam Clone) - This clone produces fruity and sweet teas with a lighter profile compared to other Assam cultivars. It is particularly valued for its aromatic complexity. Often used for premium black teas.

T-78 - Known for its strong, malty flavor, T-78 is a high-yielding cultivar that is popular for mass-market black tea.

AV-2 (Assam Variety 2) - AV-2 is valued for its balanced flavor profile with a slightly sweet, malty taste. Primarily used for black tea production.

S-36 - Known for its fruity and fragrant flavor with a smooth texture, S-36 is often used in premium blends. Mostly used for black tea production, especially in blends. Region: Nilgiri.

Nilgiri Clonal - are often the result of clonal propagation, ensuring that the teas produced have a consistent flavor profile and a smooth, bright taste. Mainly used for black tea production, these cultivars are highly favored for their fragrance and smoothness.

Kangra Clonal - known for its bright, muscatel flavor, the Kangra Clonal cultivar is favored for its delicate sweetness and complex aroma. Primarily used for black tea production, although green tea and oolong teas are also produced.

Camellia sinensis var. sinensis - The Camellia sinensis var. sinensis variety is smaller and less robust than the Assam cultivar, ideal for high-altitude tea gardens where the cooler climate and misty conditions promote the development of these complex flavors. Primarily used for black tea, Darjeeling is also processed into green tea and white tea. Darjeeling teas are light, aromatic, and floral, often with muscatel, grape, and spicy notes. The flavor is typically delicate and complex. Darjeeling, located in the Himalayan foothills of West Bengal, is renowned for its delicate, muscatel-flavored tea, often referred to as the "Champagne of Teas."
China Clonal - This cultivar produces a light, crisp flavor with a floral character and some fruity notes. It is highly regarded for its smooth texture and complexity. Used mainly for black tea production, especially first flush Darjeeling.

P312 - A hybrid cultivar that blends characteristics from both China and Assam tea plants, P312 is known for its mellow and balanced flavor profile. It is a popular cultivar in Darjeeling tea gardens and is used in the production of high-quality black tea.

India has also focused on developing hybrid cultivars that combine the best traits of different varieties (e.g., Assamica and Sinensis), with the aim of creating teas that are more resistant to disease, higher-yielding, and with unique flavor profiles.

Camellia sinensis var. assamica × sinensis (Assam-Sinensis Hybrid) - These hybrid plants combine the robustness and high-yield traits of Assam with the delicate flavor of the Sinensis variety, creating teas that have a rich flavor with a smooth finish. Primarily used for black tea production, although some hybrid cultivars are also grown for green tea.
UPASI-4 - is a hybrid cultivar designed to produce a well-balanced, mellow, and fruity flavor with excellent resilience. Primarily used for high-quality black tea production.

If you want to learn more about Indian tea, its history, geography and grading check out our article and Indian tea collection.

Sri Lanka, known for its Ceylon tea, is one of the world’s most renowned tea producers. The island's unique geography, climate, and soil conditions create a variety of tea flavors and characteristics. While Ceylon is the common name for Sri Lankan tea, numerous cultivars are used to produce different tea styles, each contributing to the distinctive taste and quality that Sri Lankan tea is known for. Sri Lankan tea cultivars are primarily grown in three main regions: the Highlands, Midlands, and Lowlands. The varieties used in each region have specific characteristics that reflect the climate, altitude, and soil of the area.

Ceylon Tea Clones - The CTC method (Crush, Tear, Curl) is used for processing certain Assamica clones, which leads to a strong, bold, and brisk tea. The tea has a deep color and an assertive flavor, often with malty, astringent notes. Ceylon CTC teas are used in blends and bags due to their strength, which can hold up well to milk and sugar.

D1 Clonal - is one of the most important clonal varieties in Sri Lanka, known for its mellow flavor and bright, clean finish. This variety produces good-quality, medium-bodied tea that is highly popular for black tea production. Used in premium black tea, often found in single-estate teas.

P3 Clonal - is known for its rich, complex flavor with a slightly floral and fruity aroma. This cultivar is often praised for producing tea with excellent quality and consistency. Primarily used for black tea, but also processed into green tea for certain estates.

Sri Lanka has also developed hybrid cultivars that combine the hardiness and yield potential of Assamica with the delicate and floral characteristics of the Sinensis variety. These hybrid varieties are carefully bred to ensure disease resistance, high yield, and a balanced flavor profile.

Srilanka 7 (SL7) - is a hybrid that combines the Assamica variety with Sinensis varieties. It is prized for its light yet rich flavor, often with fruity and floral notes. SL7 teas are considered premium due to their balanced taste. Usesd for Premium single-estate black teas and green tea production.

Sri Lanka’s breeding programs have led to the development of high-yielding hybrid cultivars, such as SL8 and SL9, designed for both quality and resilience. These hybrids tend to produce medium-bodied teas with balanced flavors, suitable for both single-origin teas and blends.

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